Antipasto - Ricotta Pâté With Herbs

Antipasto - Ricotta Pâté With Herbs


ingredients:


500 grs. Fresh ricotta mashed
100 grs. Parmesan cheese or grated provolone
100 grs. cucumber pickles or canned mincemeat
1 cup (tea) of chopped parsley
1 cup (tea) of chopped green olives
2 tbsp (tablespoons) chopped basil
2 tablespoons (soup) and drizzling chopped mint
1 tbsp (tablespoons) chopped fresh oregano
1 tea spoon of salt

II - Option:

aliche

All ingredients of green pate the only difference and change an ingredient.
Replace the pickle for anchovies in oil (remove oil) disposal.
The ratio is 500 grams. Ricotta will 10% of anchovies.
If you want stronger put 100 grams. of anchovies.
How to Prepare:

Well drizzling cut herbs, pickled cucumber, olives, mix well and Book
Separately knead well the ricotta with a fork, or pass the sieve
Place in a bowl the mashed ricotta, herbs, pickle the olives, salt, mix well, until it becomes a paste.
Place dough pate in the aluminum foil, and wrap well, forming a thick roll.

Take the refrigerator for 2-4 hours until firm.

How to Serve:

Remove the foil and continue to round stainless dish, and put back on branch mint and parsley without poking
Serve with crackers round, small toast


Note:

The pate lasts 7-10 days in a stoppered in the refrigerator Tuperware.